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Uses for tea bags:
1. No more rust! After washing, wipe cast-iron pots and pans with used tea bags-the tannins in the tea create a rust preventing layer!

2. Dry skin? Bathe in green tea! Just throw a few tea bags under a running faucet - the antioxidants will re- hydrate skin!

3. Tidy cats! Open dry, used tea bags and add the contents to kitty litter. Tea's antibacterial properties neutralize odor!

4. Instant facial! Apply warm, wet tea bags to your face. The tannins will tighten pores and reduce puffiness.

5. Cooking fist or garlic? Wipe palms with wet tea bags afterward. Odors will disappear!

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Order: 765-271-9041

Add "fresh from the garden" taste with no peeling, no chopping, and no mincing! Use Watkins All-Natural Grapeseed Oil Liquid Spices.
#01896 Chipotle #01892 Garlic

I would love a TNT recipe for homemade chicken soup, please!
Also, what store brand of chicken soup is the healthiest, with the lowest salt and fat content---and tastes good!
SUE

Hello Nancy & Gang,
Hope all is well with everyone-just recovering from our run of colds here.

For Knitter in IL-my DH, who works for the dairy here says yes you can freeze buttermilk safely as long as you put it in a freezer safe container (like Glad Ware) or a Ziploc freezer bag-my own hint is to pour it into ice trays and freeze into cubes, then store labeled and dated in bags. I do leftover broth, evaporated milk, fruit and veggie juices drained from cans and excess tomato sauces like this. 1 cube=about 1 Tablespoon-that way you just take out what you need.

Super Bowl Pig Skins
16 quarters
Must bake potatoes before doing this recipe

1 lb sausage
2 t cumin
1 T chili powder
¾ c black olives-drain
2 T finely chopped jalapeno peppers* optional if you like heat
1 bunch thinly sliced green onions, divided
2-½ c shredded Monterey Jack cheese, divided
3 Roma tomatoes-seed/dice
4 large potatoes, baked
1/3 c melted butter
8 oz sour cream
ranch dressing

Cook sausage and garlic until done-drain and add cumin and chili powder. Cover and cook 1 min. Remove and let cool slightly. Add olives, tomatoes, and 2 c cheese and all but ¼ c of the onions, mixing well. Preheat oven 450*. Cut baked potatoes lengthwise and remove pulp leaving ¼” shell (use pulp for another dish). Put on foil lined cookie sheet, skin side down and brush with butter-dust with salt and pepper and bake 15-20 minutes or crisp and golden-reduce to 400*. Fill shells with ½ c sausage mix; sprinkle with remaining cheese and bake 10 min. Remove and cool slightly-slice each in half crosswise, put on platter and sprinkle with onions. Serve with sour cream and ranch.

Sour Cream Baked Fish
Bill & Mary L., Eagan, MN

1 T oil
1 c sour cream
1/2 c bread crumbs
1/4 c milk
1 T fresh parsley, chopped
1 T scallion, thinly sliced
1 t lemon juice
1/2 t salt
1/8 t pepper
1 lb cod fillets, fresh or frozen (thaw)
1/3 c Parmesan
1/2 t paprika

Preheat 400*. Pour oil into roasting pan and heat in oven 5 minutes. Meanwhile, mix all ingredients except fish, cheese, and paprika. Pat fish dry with towels; arrange single layer in pan (will sizzle). Spread sauce-top with cheese and paprika. Bake 20 min or brown. I plan to try this with chicken breast and pork chops!

SUGAR-FREE PUNCH (Makes about 160 oz)
46 oz can unsweetened orange juice
46 oz can unsweetened pineapple juice
1 container Crystal Light Sugar-free lemonade (2-quart size)
2 liter Diet Sprite

Mix juices and dry lemonade mix. Freeze until slushy. Add Sprite before serving. Makes 1 large punch bowl.
Mimi & Tootie ^..^

Coca Cola Barbecue Sauce
Cook 1 chopped onion and 2 chopped cloves garlic in 2 tablespoons butter until soft.

Add: 2 c. catsup
6 oz. Coke
1 tbsp. Worcestershire sauce
1 tsp. Mustard
2 tbsp. Vinegar

Simmer 1 hour or until thick.
Lisa

For Mimi & Tootie: I guess you could say I've made my own recipe program. I'm all about saving time and energy, so I do it the very easy way:

1. Make a folder in your Windows Explorer called "Recipes."

2. Go into the Recipes folder and make a folder called "desserts"; make other ones from the Recipe folder for things like Salads, Main Dishes, Crockpot Recipes, Non-recipe hints, etc. Whatever categories you want.
3. Inside each of these folders, make subfolders. For example, in my Main Dishes folder I have subfolders named: Poultry, Beef, Ground Beef, Casseroles, Pork, etc.

4. When you find a recipe you like, copy it by highlighting it and right clicking within the highlighted area. Left click on "Copy." Open a blank word processing page and right click on the page. Left click on "Paste," which puts the recipe on a page by itself.

5. Click "file" (or the equivalent in your word processing program) in the upper left corner and "Save As." In the "Save As" box that appears, click the down arrow on the top line of the box and browse to your "Recipes" folder, then to the proper subfolder, i.e., if it's a chicken recipe you would click on "Poultry" and then on "Chicken" (if you have subfolders in that file. I have chicken, turkey, duck, etc. in mine.

6. Be sure you type in the name of the recipe at the bottom (I actually do a copy and paste so I don't have to type it). Viola! You have a cookbook with "Chapters."

In case you don't know how to make folders, simply go to your Windows explorer (right click on "Start" and left click on "Explore), click on "Documents and Settings" and then click in the upper left corner on "File" and "New." Choose "Folder." A folder will appear on the screen with a blinking cursor. Simply type in the name you want (such as "Recipes") and hit the "Enter" key. There's your main folder. Then double click on that folder and repeat the above instructions to make your subfolders (chapters). Remember to always go back and click on the Recipes folder to make a new subfolder.

To retrieve your recipes, simply go again to Windows Explorer and double click on your Recipes folder, and then the subfolder you need. This is much easier than a program that makes you type in the recipe (thereby leaving more room for error), and is absolutely free.
Doris in Oklahoma City

I would love a TNT recipe for homemade chicken soup, please!
Also, what store brand of chicken soup is the healthiest, with the lowest salt and fat content---and tastes good!
Sue

Hi Nancy! This is a recipe for Cinnamon Swirl Coffeecake for Oma in LA. Oma, Here are two recipes for you. The second recipe is a new one as I was in a hurry and wanted to make something quick and used prepared cake mixes. The first recipe is an easy one, too and produces a really nice cake. I have been baking this for at least six years so its a TNT recipe. I also did a search on Google for "cinnamon swirl coffeecake" and there are many recipes available on various web sites in case you want to try looking for another recipe.
Andee In Los Angeles

Cinnamon Swirl Coffee Cake
3 1/2 cups of regular flour
2 cups of granulated sugar
1 cup whole milk
1 cup of regular butter, at room temp.
4 large eggs
4 TB cinnamon mixed with 4 TB of sugar (save for the swirl!)
1 TB vanilla extract
3 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
Preheat oven to 350 degrees.
Cream the butter with sugar, adding eggs and milk until well combined. In another bowl, mix the flour, baking powder, soda and salt, sifting slightly with a spoon or fork. Add this to the butter and sugar mixture mixing well. Pour half of your batter into a well buttered bundt or angel food pan. Sprinkle your sugar/cinnamon mix over the batter and then cover with the rest of the cake batter. Using a butter knife or a table knife, insert the knife into the batter and swirl the batter into circles. (I make six small circles in a bundt or angel food pan. You can make this in a 13x9 inch pan as well and I make three large circles directly in the batter. Bake this for an hour or until firm.

Easy Cinnamon Swirl Cake
(I had two boxes of vanilla cake mix and just made this the other day with good results!)
2 boxes of yellow cake mix, made according to directions on the box (I used butter instead of oil)
2 tsp vanilla extract added to the cake batter

Save 1 cup of the cake batter from above, add the following and mix well together.

4 TB cinnamon
2 TB sugar

Preheat the oven to 350 degrees.
Pour the cake mix into a greased 13x9 inch pan. Pour the cake batter with the cinnamon and sugar in it directly over the cake batter. Make swirls into the batter and bake for at least one hour. Use a toothpick or knife to see if cake is done. More time might be needed. I sprinkled some powdered sugar over the top of the cake after it had cooled.

I don't do Weight Watchers but noticed this recipe in www.recipezaar.com newsletter. I thought I would try it mainly because I haven't found a fat free anything yet that I liked. Well, this is it. It is delicious and I have made it 3 times so far.

Any Fruit Fast Fat Free Cobbler
4 servings
45 min. 5 min prep
3 WW points a serving and can be made with fresh, canned, or frozen fruit.
1/2 cup white sugar
1/2 cup flour
1/2 cup skim milk
1 teaspoon baking powder
1/4 teaspoon salt
2 cups of your favorite fruit for cobbler

Combine all of the ingredients, except the fruit, in a bowl. Pour it into and 8x8 pan coated with cooking spray. Add the fruit right on top. The crust will come up over the fruit and cover it. Bake in a 350° oven for 40 minutes. (Test the center. Mine took longer) I doubled this and baked in a 9X13 pan. This was submitted to recipezaar by ladypit.
jeane in PA

For Knitter in Illinois:
Yes, you can freeze leftover buttermilk. Just freeze it in whatever amount you usually use (1 cup, etc.). Thaw in the refrigerator and stir if it has separated. I freeze a lot of things that most people may not, but this has worked for me. Or another alternative for recipes with buttermilk would be to buy powdered buttermilk and keep it in the refrigerator or freezer to keep it good for a longer period of time. I get mine at an Amish grocery when I can, but you can usually find it in the grocery store in the section with canned and dried milk. Just use according to directions.

Everyone have a great week.
Eureka, IL

I'm looking for a recipe for a cookie, its either a cookie or cake and has cream in the middle and icing for the stem, and looks like a peach, you often have them at weddings, can anyone help me with this recipe.
thanks Sally in Pa

For Joanne Ontario in Jan. 12 newsletter. For a syrup cake that calls for 1 cup molasses, I use 1/2 cup sugar free syrup, 1/4 cup sugar free honey, and 1/4 cup cain syrup. My husband and lots of friends are all diabetics.
Shirley in Louisiana

Hi Nancy and all Nancylanders -- especially Mom and Dad in Oscoda! Fran in LaVistal asked about recipes for home-made rice-a-roni and I found one that she may be able to use.
Kim

Home-made Rice-a-roni (Beef flavor)
3/4 cup rice (long grain or brown)
1/4 cup of broken spaghetti noodles
1 tablespoon of dried onion
1 tablespoon dried parsley
3 beef bouillon cubes or 1 tablespoon of bouillon granules

Combine all ingredients and store in a zip top bag or bowl with a lid until ready to prepare.

To Prepare:
2 tablespoons butter or margarine
1 packet of rice mix
2 1/2 cups water
1 tablespoon soy sauce

Put all ingredients into a 2 quart sauce pan and bring to a boil. Cover and reduce heat to simmer. Let simmer until done--20 minutes for white rice or 45 minutes for brown rice.

For Chicken flavor:
Prepare as for beef flavor, but add chicken flavored bouillon, 1/4 teaspoon garlic powder & 1/4 teaspoon poultry seasoning. Prepare the same but DON'T add the soy sauce to the chicken flavored rice.

To Fran in LaVistal Copied to my files from this great sight I don't know the original sender but thank you. Enjoy.
Joan from Ma.

Homemade Rice A Roni
1 pkg. dry Lipton Chicken Noodle soup mix
2 teaspoons oil
2 teaspoons butter
1/2 med. onion finely chopped
equal amt of celery finely chopped
1 cup raw rice

In a non stick skillet melt butter with the oil and lightly brown the noodles from the soup mix with the rice. Add the celery and onions and sauté till vegetables. are wilted and clear. Add the water and the seasoning lump from the soup mix. Bring to a boil, lower to simmer, cover and cook for 15 to 20 mins. till rice is done and liquid is absorbed. Lightly fluff and serve.
Hope you enjoy this, it is so good!

Does anyone have a recipe for a Greek Vinaigrette Dressing? I have a recipe requiring bottled Greek Vinaigrette Dressing, but I would like to make my own.
Bobbie/Frankfort/IL

I came up with this recipe when I had canned apple pie filling that I needed to use up. My husband likes spice cake, so why not add the two together. You could use boxed Spice Cake Mix, but I didn't have that so I improvised using spices I had on hand. This turned out well and was very easy to make

Easy Apple Spice Cake
1 Box white cake mix
2 eggs
1/4 oil
1 can apple pie filling
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

Cut apples into small pieces. In a large bowl mix cake mix and spices. Add remaining ingredients and mix by hand with a spoon, just until moistened. Spread batter in a greased 9x13 pan. Bake at 350° for 35 minutes or until done. Frost with Allspice Cream Cheese Frosting.

Allspice Cream Cheese Frosting
6 oz soft cream cheese
1/3 cup soft butter
3/4 tsp allspice
1 tsp vanilla
2 Tbsp mil
4 cup powdered sugar
Cream butter, cream cheese and allspice together. Add powdered sugar, vanilla and milk. Mix until smooth.
Enough for a double layer cake. Cut in half if frosting the top only of a 9x13 cake
Bobbie/Frankfort/IL

To Knitter in Illinois from the January 12, 2008 newsletter, you asked if you can freeze buttermilk. Yes you can. I buy a quart of it, and fill 1/2 cup containers (the throwaway type from Ziplock or whoever). I then put the 1/2 cup containers in a larger pail, and put in my freezer. When I want to make a recipe that calls for buttermilk I just take out how much I need and it is fine. Catherine S., B.C., Canada

For Fran in Vistal who wanted a Rice a Roni recipe. I've been making this for 30+ years. It was called Almost Wild Rice.

1/4 c butter
1/2 box vermicelli - broken into rice size pieces - I use a blender
1 c rice - I use long grain white
2 chicken bouillon cubes dissolved in
1-1/4 c boiling water
1 4 oz can mushroom pieces - Drained (Save Liquid)
1/2 medium grated onion - I grate this in the blender with 1 c water (Including mushroom liquid)
1/2 t salt
1/2 t pepper

Melt butter in a large saucepan. Stir in vermicelli and cook on low heat until golden brown. STIR FREQUENTLY. Add rice and cook for a couple of minutes stirring. Add remaining ingredients. Stir well. Cover and cook on the lowest setting you can set on your stove.

Cook covered for about 30 minutes. Stir occasionally. Add SMALL amount of water if needed to finish. This is great with baked chicken or steak.
Marge in OH

Hi Nancy,
Nancy, I pray that all is well with you and your "Staff " and a big hug for all of you and all of the " Nancylanders ".
This recipe is for Ruth Ann in Il. who was looking for the recipe for Out of This World Cake. This is my "70's" TNT recipe for the cake but it is made using vanilla wafers. I hope this is the one she is looking for. I am also including my TNT recipe for Graham Cracker Cake. I have put meaning of abbreviations at bottom of this letter.
Kay in N.C.

Out of This World Cake:
1 c. butter or margarine
2 c. sugar
6 eggs
3 c. crushed vanilla wafer crumbs
1/2 c. milk ( I use diluted evaporated milk for best flavor )
one 4 oz. can coconut (whatever kind you like )
1 c. chopped nuts, again your choice

Preheat oven to 350º F.
Cream butter or margarine and sugar well. Beat until light colored. Add eggs, one at a time, beating until light and fluffy. Add crumbs alternately with milk (you can stir this in ). Stir in coconut and nuts. put in greased and floured 10" tube pan. Bake for 1 and 1/2 hrs. until cake tests done . Enjoy!

Graham Cracker Cake:
1 box ( 16 oz ) graham crackers
2 t. B.P.
1 c. evaporated milk
2 sticks butter or margarine
2 c. sugar
4 eggs
1 t. vanilla
1 c. chopped pecans, walnuts, etc.
1 can ( 3 1/2 oz.) coconut

Preheat oven to 350ºF.
Crumble crackers in a large mixing bowl, add baking powder. Stir well and stir in milk. Set aside. Cream butter or margarine and sugar. Add eggs, one at a time, beating well after each addition and stir this mixture into the graham cracker mixture. Stir in the vanilla, nuts and coconut.

Bake in a greased and floured (or sprayed ) 13x9" pan at 350ºF. for 50 minutes or until done. Cool and top with filling: ( recipe below )

Pineapple Filling:
1 c. sugar
4 t. flour
1 can ( 20 oz. ) crushed pineapple, undrained

Combine sugar and flour until mixed. Add pineapple and cook until thick, about 10 min. ( you do not have to let cool ) Spread over cake in pan and cut into squares. Enjoy! Kay in Western N.C.

Abbreviations:
c = cup
t. = teaspoon
T. = tablespoon
B.P. = baking powder
B.S. = baking soda

Corn Flake Baked Chicken
4 chicken breasts
Salt and pepper to taste
1/2 c. evaporated milk
3/4 c. crushed corn flakes, mixed with 1/4 c. self-rising flour or pancake mix
1/4 c. melted margarine

Dip chicken breasts in milk and roll in dry ingredients. Place skin side down in foil lined baking pan. Do not crowd. Sprinkle with melted margarine and bake in 375 degree preheated oven for 1 hour or until tender.
Serves 4
Linda NM

Honey Glazed Carrots
6 med. carrots, halved or cut into strips
2 tbsp. butter
1 tbsp. honey
2 tbsp. mint jelly

Add 1 inch salted water (1/2 teaspoon salt to 1 cup water) to carrots. Cover and heat to boiling. Cook until tender; drain. Stir in butter, honey and mint jelly. Serves 4.
Linda NM

This cake recipe I saved from the 1970's and reminds me of a cinnamon streusel cake.

I have made this cake several times and is one of our favorites.
Hope someone else will also like it.

Sock It To Me Cake
1 butter recipe cake mix, 18-1/4 oz box (I use Duncan Hines)
1 cup dairy sour cream (8-oz tub)
1/2 cup Crisco Oil
1/4 cup granulated sugar
1/4 cup water
4 eggs
Filling:
1 cup chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon

Preheat oven to 375°. Grease and flour 10-inch tube pan, set aside. In a large bowl blend cake mix, sour cream, oil, granulated sugar, water and eggs. Beat at high speed with mixer for 2 minutes. Pour 2/3 of the batter in pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45-55 minutes, or until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Glaze: blend 1 cup confectioners' sugar and 2 Tablespoons milk. Drizzle over cake.

A slightly different recipe.
I'm wondering if the Cinnamon Swirl Pound Cake that Oma in LA is looking for is the popular Sock-It-To-Me Cake, that use to be on the cake mix boxes, etc.? It is a delicious cake, and easy to make.

Sock-It-To-Me-Cake

Cake:
1 pkg. Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix, divided

4 eggs
1 cup dairy sour cream
1/3 cup cooking oil
1/4 cup water
1/4 cup granulated sugar

Streusel Filling
2 tbsp. reserved cake mix
2 tbsp. brown sugar
2 tsp. cinnamon
1 c. finely chopped pecans

Glaze
1 cup powdered sugar
1 to 2 tbsp. milk
(I add 1/2 tsp. vanilla extract too)

1. Preheat oven to 375º. Grease and flour 10 inch tube pan.
2. For streusel filling, combine 2 tbsp. dry cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.
3. For cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of the batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375º 45 to 55 minutes, or until toothpick inserted near the center comes out clean. Cool in pan for 25 minutes. Invert onto serving plate. Cool Completely.
4. For glaze, combine powdered sugar and milk in a small bowl, and add vanilla, if desired. Stir until smooth and drizzle over cooled cake.
Makes 10 servings. Delicious!
Judy (in Alaska)

Cranberry Pork Chops
Weight Watcher Points: 4
One 1-chop serving

3/4 tsp. unsalted butter
3/4 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
2/3 cup onion, chopped
1 Tbs. plus 1 tsp. sugar
1 Tbs. plus 1 tsp. red wine vinegar
1/3 cup cranberries
3/4 cup plus 1 Tbs. chicken stock

Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout.

Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.

Calories 170, Fat 6.1g, (33% calories from fat), Cholesterol
54mg, Protein 19.7g, Carbohydrates 8.3g, Fiber 0.9g, Sodium 218mg,
Weight Watcher Points: 4

Easy Pork Chops
Makes 6 servings
Weight Watcher Points - 4 points

6 lean pork chops
1 cup unsweetened applesauce
1/4 cup lite soy sauce
1/8 teaspoon onion powder
1/8 teaspoon pepper
1/8 teaspoon salt

Brown pork chops on both sides. Place in shallow casserole dish. Combine remaining ingredients and spoon evenly over chops. Cover and bake at 350 degrees for 45 minutes. Remove cover and continue baking 15 minutes longer or until chops are tender.

Calories 187 Fat 7g Fiber 1g Carbohydrate 5g
Cholesterol 61mg Sodium 283 Protein 25g

Onion Chicken
Makes 4 serving
Weight Watcher Points - 5 Points

4 (3 ounce) chicken breasts, skinless and boneless
1/4 cup fat free margarine
4 tablespoons Worcestershire sauce
1 can (2.5 ounce) fried onion rings, crushed

Flatten each chicken breast and season to taste. Combine margarine and Worcestershire sauce. Dredge chicken in margarine mixture, then crushed onion rings. Arrange on baking pan that has been sprayed with nonstick spray. Top with any remaining margarine mixture. Bake at 350 degrees for 45 minutes or until tender.

Calorie 228 Fat 4g Fiber 1g Carbohydrate 17g Cholesterol 73mg Sodium 232mg Protein 29g

Mixed Vegetable Casserole
Makes 8 (1/2 cup) servings
Weight Watchers Points* 1 Point

2 (10 ounce) packages frozen mixed vegetables
1/2 cup ( 2 ounces) shredded low-fat process American cheese
2 tablespoons chopped onion
2 tablespoons reduced calorie mayonnaise
1 (8 ounce) can sliced water chestnuts, drained
Vegetable cooking spray

Cook mixed vegetables according to package directions, omitting salt
and fat. Drain. Combine mixed vegetables, cheese and next 3
ingredients, stirring gently. Spoon mixture into a 1-1/2 quart
casserole coated with cooking spray. Bake for 20 minutes or until
thoroughly heated.

Calories 66, Fat 2g, Fiber 2g, Sodium 140mg, Carbohydrate 9g,
Cholesterol 4mg

*Calculated using a Weight Watcher's Calculator

Chicken Tarragon
Weight Watcher Points – 3 Points*
Serves 4

16 ounces boneless skinless chicken breast
2 tablespoons low-sodium soy sauce
2 tablespoons water
1 lemon -- juiced
1 teaspoon sesame oil
2 cloves garlic -- minced
2 teaspoons dried leaf tarragon
1 dash white pepper

trim any fat from chicken; cut into cubes or thin slices. In a
medium-size bowl, combine soy sauce, water, lemon juice and chicken;
marinate 15 minutes. In a non-stick skillet or wok, heat oil and
cook garlic 1 minutes. Add chicken and stir-fry until cooked on all
sides. Sprinkle in tarragon and pepper; stir to combine.

145 Calories; 3g Fat ; 27g Protein; 3g Carbohydrate; trace Dietary
Fiber; 66mg Cholesterol; 375mg Sodium.

*Calculated with a Weight Watcher's Calculator

Crock Pot Chicken
Makes 4 servings
Weight Watcher Points – 5 points

4 ( 5 ounce) chicken breasts (boneless and skinless)
1 small cabbage quartered
1 pound package of mini-carrots
2 (14 1/2 ounce large cans Mexican flavored stewed tomatoes

Place above ingredients in a crockpot. Cover and cook on low for 6
to 7 hours.

Calories 266 Fat 3g fiber 4g Carbohydrate 27g Cholesterol
40mg Sodium 970mg Protein 34g

Hi Nancy,
You are one great lady to be so dedicated and send out such a wonderful newsletter that makes everyone happy. Thanks to Eurica, Il in newsletter 01-12-08 for the Marbled Orange Fudge recipe . I’ll try to make it very soon. Barb in N CA also sent in a Dreamsicle Fudge recipe that sounds wonderful.
Thanks, Mimo in Kentucky

To Judy (in Alaska), I know what you mean about the chocolate chips taking longer to melt sometimes. I have to stand by the microwave and keep an eye on them and stir often. I can't find the chocolate and raspberry chips any more and they aren't on the websites for Hershey or Nestle but I have raspberry oil and can use that if I have to when I make fudge. One more hint about making candy I just heard from my mother. She said to melt a few peanut butter chips with the chocolate wafers when you make peanut butter cups. It will give the cups more peanut butter flavor also if you add just a tiny bit of salt to the filling recipe. I made three dozen cups yesterday and found that one pound of chocolate wafers is just enough coating for that many. I make mine in mini cupcake papers. Since it's very time consuming to dip chocolates I make all the flavors that way now. I buy different colors or patterns and make a master list that shows which candy flavor is in which candy flavor is in which color. That way everyone can pick out their favorite.
Betty in Maine.

For Doris. Farfelle is bowtie pasta. We only use whole wheat pasta these days and this farfelle was hard to find. Any noodle would do just fine. I would try a large egg type noodle if I didn't have the farfelle, or just regular bowtie pasta. I used about a half box, but then I never measure things--just eyeball them. Hope this helps.
AnneE From Pa.

Mimi ^..^ was asking about an easier way to save and input her recipes....I have both an HP laptop and HP desktop that both have "word document" under accessories. I just cut and paste into that. I have a word document file for each category of recipes I keep: main dish, casseroles, side dishes, cakes, etc. It is really a very simple way of doing it. Then every so often, I print them off and put the recipes in 3 ring binders. I also have a binder for each category. It's very time saving....I hardly ever actually type anything into the files, mostly just cut and paste. Also, if I don't have time to do the cut and paste into the individual files right then, I simply just cut and past all the recipes into an email and send it to myself. Then when I do I have the time, I just cut and paste from the email.

Here's a casserole that I like a lot, but then I just love hominy! My family tolerates it every once in a while since they're not too fond of hominy.

Beef & Hominy Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 can (16 ounces) chili with beans
2 t. chili powder
1 can condensed cream of chicken soup I usually add 1/2 can of water also)
1 (20 ounce) can (2 1/2 cups) hominy, drained (either yellow or white)
2 T. sliced ripe olives
1/2 cup shredded cheddar cheese, or Velveeta if you prefer

Cook ground beef and onion till meat is browned. Stir in remaining ingredients, except the cheese. Spoon beef and hominy mixture into 2-quart casserole. Cover; bake at 350° for 25 minutes. Sprinkle cheese over top; continue baking, uncovered, for 5 to 10 minutes longer. Makes 6 servings.

This is a childhood favorite...my mom made this casserole at least once a month. She put it in two dishes--one hot and one mild. It's really good.

Beef Casserole Ole'
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cans (8 oz each) tomato sauce
2 t. chili powder
1 t. salt
1 -2 jalapenos, diced (less or none if you're a wimp! lol )
3 cup hot cooked rice ( I use instant )
1 can (15 oz to 16 oz) Ranch Style beans ( can use chili beans or plain pintos )
1 cup crushed corn chips ( Fritos )
1 cup shredded sharp cheddar

Brown beef and drain off fat. Add onions, green pepper, and garlic. Continue to sauté until vegetables are tender. Blend in tomato sauce, chili powder, and salt, adding beans last. In lightly greased 2 quart casserole, layer the cooked rice and meat sauce, beginning and ending with the meat sauce (3 layers of meat sauce and 2 layers of rice). Sprinkle with corn chips and bake 15 minutes at 350*. Sprinkle w/ cheese and bake for 15 minutes longer. We usually have a green salad and a veggie with this. Leftovers are good for lunch the next day too!
Hope you enjoy these casseroles as much as my family does!
Make it a great day!
Lisa (East Texas)

Nancy,
A big thank you for Frances in Wesley Chapel. All these years I have been dragging the cursor down line by line to highlight a recipe. I tried the 3 quick clicks and voila! The entire recipe was highlighted. If you have any more quick tricks, please send them in. Again, thanks so much!
Karen, SW Arkansas

For Knitter in Illinois:
You can buy powdered buttermilk. Just add the amount of powder and water to any recipe that calls for buttermilk.

For Fran, Upstate New York:
Add chocolate flavor to angel food cake with Dutch process cocoa.
grannym IL

Nancy,
Texkit was looking for a strawberry cream cake recipe. I don't know if this is the one she is looking for, but it is my favorite. I am making this for my son's birthday later this month.

1 package yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons vanilla extract

Filling:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 12 ounce container cool whip
1 16 ounce container fresh strawberries (I use frozen when berries out of season)

Preheat oven to 350 degrees. Line bottoms of three 8-inch cake pans with parchment paper, set aside.

Beat cake mix, milk, butter, eggs, and vanilla in large bowl on low speed 30 seconds. Then beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly amount prepared cake pans.

Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before filling and frosting.

For filling: beat cream cheese, powdered sugar and vanilla extract until smooth. Fold in cool whip. Place once cake layer on platter. Spread 1 cup of filling evenly over top of cake. Arrange 1/3 of strawberries over filling. Repeat with another cake layer, 1 cup of filling, and 1/3 of strawberries. Top with remaining cake layer. Frost with remaining filling and top with remaining strawberries. Refrigerate until ready to serve.

This is from Reynolds Kitchens. I have problems with the sliced cake layers staying together, but the work is well worth it. Enjoy.
Karen, SW Arkansas

For Mimi who is looking for recipe software for her recipes. I use MasterCook, it has a web import Bar that you can use to put the recipes in, it also has a import assistant, that you can past recipes into and put in. There are some cookbooks that come with it but you don't have to keep them if you don't want to. You can backup your cookbooks so you never have to worry about loosing them. It costs about $19.00 at Amazon. There is also a MasterCook Discussion group at Yahoo groups that are very helpful if you are having trouble with the program. I have had this program for 7 years and have thousands of recipes saved in it. I have scanned two of my family cookbooks and put them in.
Sandy in ND

Re: Cream Cheese Danish, Jan 12 newsletter

Not sure if this will work, but any how. Just was wondering if I could use brown sugar as opposed to white sugar? I don't see a post feature when I got to web site. What's up with this? Or is it me? Just wondered. Thanks and have a great day all!
DO

Hi Nancy and everyone. I have a request. IHOP Restaurant use to make Carrot Cake Pancakes. They now have stopped making them. Does anyone have a clone? Thanks everyone.
Carol in Maryland

On 1-12-08 Doris from S. Indiana wanted to know what to do with leftover pork and sauerkraut. I too have only 2 to cook for so I make to much also but I freeze the rest to have the next month or even in the summer when it's to hot to cook a roast in the oven. It freezes great, no problems.
Deb from Ga.

Hi! I am new to the newsletter and have trouble receiving it on AOL, but I look for it every day! It is a relief to see I am not the only one with this problem.

I want to thank Sue for the Orange Cream Cake recipe ... that very one was being discussed the other day when I was getting my hair cut and I had nothing to write it down on! Just made it and WOW! (Substituted fat free sour cream for oil, and Egg Beaters for half of the eggs. Worked great!)

I'm sharing a couple of my family's favorite crock pot recipes.

Coke BBQ Chicken
(Makes its own BBQ sauce, and my little picky eaters love it!)
4-6 boneless, skinless chicken breasts
1 onion, sliced
1 can of Coke
1 small bottle of ketchup (10-12 oz)

Place items in slow cooker, in order given. Cook on low all day.

Easy Swiss Steak
1 or 2 lbs round steak, cut into pieces
2 cans cream of mushroom soup
2 envelopes dry onion soup mix
1/4 c. water

Place meat in slow cooker. Combine soups and water and pour over steak. Cook on low all day. Canned tomatoes, sliced onions, mushrooms, or any other additions you want to add can be placed in the last 2 hours of cooking.
Serve with egg noodles, mashed potatoes, or baked potatoes.

Lori in IL

PS: I also want to share a WW trick I use when baking cakes from a mix, use only the mix and a can of pop, fruit, or pie filling that "coordinates" with the flavor of the cake, i.e. I use a diet cherry Coke with a chocolate cake mix, then frost it with Cool Whip for a low cal, low POINT Black Forest Cake. My husband likes yellow cake with Sierra Mist, and my kids like Angel Food made with a can of pineapple, undrained, or yellow cake with a can of blueberry pie filling or spice with apple pie filling. Simply take the calories of the can you use and divide them by the number of servings. Adding a can of diet pop makes the POINTS value the same as what the dry mix would be, and fruits rarely add more than one POINT per serving. The only caveat to this method is that the cakes generally have to bake longer than the box recommends, and make sure your cake pan is well sprayed with nonstick spray.

This recipe is for Barbara and Butch in Jan. 9 newsletter My granddaughter is from Costa Rico so i asked her how to make it. She says everyone has there own way of making it.

Arroz Con Poll
1 lb.boneless chicken, cooked in water with some garlic, onions salt and pepper
1 tomato, and oregano
2 cups white rice
3 cups chicken stock from the chicken already cooked
1 tsp poultry seasoning
1/2 cup tomato sauce
2 tomatoes chopped
1 small green or red pepper chopped
1 small onion chopped
several drops of hot sauce Tabasco
1/4 cup chopped fresh cilantro
garlic cloves

Cut up chicken in small pieces. Preheat a med. pot with 2 tbs. olive oil, when hot add garlic, onions, celery, and bell pepper, add chopped tomato let it cook then add rice Stir for a minute or two, then add chicken stock, cooked chicken and tomato sauce if you need more liquid add more stock or water. season with salt, pepper, poultry seasoning. Bring to a quick boil 2or 3 minutes. add cilantro and Tabasco to taste When the liquid boils, reduce heat to low and cook 20 to 25 minutes until rice is cooked p. s. all so you can add peas and corn
They eat this with tortillas I hope you enjoy this. let us know how you like it.
Robert's wife in Ohio

Nancy, this is off-topic, but I saw in the Jan 9 newsletter there was a message from Mert in WI. I wanted to comment to him (her?) about the name Mert. My maternal grandfather was named Mert, and I'm 60 years old and never have heard of anyone else having that name! His whole name was Charles Merten Williams and he was always called Mert. He was named after a Catholic Priest from years ago. He was so very special to me and it warmed my heart to see someone else with his name. Thanks.
Patricia in KY